John Long wrote:
>
> Arri London wrote:
> >
> > higgins wrote:
> >
> >>No, I'm trying to do soup-filled dumplings...
> >
> > LOL sorry you said you didn't mean dumplings filled with soup. The
> > recipe I gave is what you wanted in the first place. After steaming the
> > dumplings are filled with soup and pork.
>
> higgins was talking about the recipe ms. tonya pointed her to when she
> said they were "really dumplings in soup".

Apparently that's what the OP wants.
>
> Soup-filled dumplings are called "灌湯餃" in Chinese (which literally
> means "soup-filled dumpling"). There are many mentions of the dim sum on
> the web but not a whole lot of info on how to make it.

The recipe I posted is how to make one version of soup-filled dumplings.
>
> The only semi-helpful info I could find was a description of it (but not
> a recipe). According to the description, the ingredients for the filling
> include: agar, pork, shrimps, dried scallops (a.k.a. conpoy), crab meat
> (not the imitation kind, I suppose), pork with fat (fined chopped), and
> shark fins. The ingredients are mixed and frozen (or are they just
> refrigerated?). The agar will liquify and turn into soup when the
> dumplings are steamed.

That's similar to what I posted. The 'soupy' part in that recipe was
jellied soup stock.